摘要
研究复合海藻酸钠保水剂、卡拉胶及肉串专用胶3种凝胶保水剂对猪肉肉串的保水性的影响,确定复合海藻酸钠保水剂为最佳保水剂,且确定了其添加量为0.2%,添加方式为肉串滚揉腌制后加入粉末胶。
In this study,the influence of carrageenan,compound sodium alginate water-retaining agent and compound carrageenan water-retaining agent on water retention in pork shashlik was explored.Compound sodium alginate water-retaining agent was confirmed to be the best water-retaining agent and the best water retention was achieved for pork shashlik by adding the water-retaining agent at 0.2% without being dissolved after curing.
出处
《肉类研究》
2011年第8期34-36,共3页
Meat Research
关键词
凝胶保水剂
复合海藻酸钠保水剂
猪肉肉串
保水性
water-retaining agent
compound sodium alginate water-retaining agent
pork shashlik
water retention
